Responding to increased demand from SME bakeries seeking integrated automated solutions to improve speed and drive cost-efficiencies, Ulma Packaging UK has devised a new entry-level automatic line based on a compact layout. The company’s latest series has been designed with smaller firms in mind, to save space on the factory floor and reduce manual handling that are key features of… Read more »
Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system. Could bread be the next superfood? A small addition during bread making unlocks the potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers. During a clinical trial published in Clinical Nutrition,… Read more »
In an interview with New Food’s Editor, Alison Ordonez, Head of Innovation at Roberts Bakery, discusses the effect of COVID-19 on the bakery, the challenges of repositioning a new snacks range from ‘on-the-go’ to ‘at home’, the importance of flavours, hygiene benefits of individual wrapped products, and future trends. Q: How did COVID-19 affect bakeries like yourselves? Since COVID-19 began,… Read more »
Do the words “sourdough bread” conjure a yearning for crusty, rustic loaves with yeasty, tangy aromas? You are not alone. A recent study showed the market value of sourdough increased from $298.7 million in 2014 to $2.4 billion in 2018. This slowly fermented bread honors the traditional art of baking and has a history dating back to 3000 BC in… Read more »
Relatively new to food industry applications, robotic solutions bring smart baking to a whole new level and are quickly becoming an integral – and highly-efficient – part of the manufacturing plants. Applications are expanding and the opportunities are promising to turn fiction into science at work. In 2018, global robot installations increased by 6% to 422,271 units, worth USD16.5bn –… Read more »
In these housebound times, Americans have gone stark baking mad. Shut-ins are channeling their anxieties into pandemic pastries and quarantine cookies, some with icing piped in the shape of surgical masks, others frosted with the face of Dr. Anthony Fauci. Baking essentials such as yeast and flour are in short supply, and Google searches for bread recipes are on the… Read more »
In response to membership surveys, BakingTECH, the American Society of Baking’s annual technical conference and marketplace exposition, is now scheduled for February 14th through 16th, 2021 at the Hilton Chicago. The in-person conference is pioneering plans to include digital components for virtual attendees so that all of our members can learn, network, and receive recognition during the Best Week in… Read more »
“The baking industry accounts for over one-third of the 2019 ENERGY STAR Certified Plants. ABA is proud of the baking industry’s commitment to their communities and sustainability goals that also help their bottom line.” American Bakers Association member facilities represent 43 of the 95 manufacturing plants recognized by the U.S. Environmental Protection Agency’s (EPA) ENERGY STAR certification for their superior… Read more »
Different varieties of dough will have their corresponding proofing requirements, which is why being in control of all proofing parameters will ensure the correct rise and texture every time. What type of equipment suits your facility and product range? Let’s find out. Every type of product is different and every production environment is unique; in any case, technology will help… Read more »
Bakery China joins the list of fairs that are postponed due to the coronavirus. The historic fair, considered one of the main bakery and pastry events for the Asia-Pacific area, has decided to postpone its next edition, initially scheduled for May 6 to 9 at the Shanghai New International Expo Center, on July 21, 22 , 23, and 24 at… Read more »
